Frypan Curry Part Deux

I needed something fast last night so I went for some frying pan curry. It was almost the same as last time except I added maitake mushrooms tofu as well as spinach.

Tofu Topped With Kimchie

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The hubby and I had this dish at a Hawaiian bar in Tokyo one night and the owner was nice enough to tell us what was in it. I really like this side dish.

Tofu Topped with Kimchie

Serves one

1/4-1/3 block of silken tofu
1 tablespoon yakiniku sauce
1-2 tablespoons kimchie

Wash and drain the tofu. Put in a serving dish deep enough to hold the yakiniku sauce plus some. Top with kimchie. Pour the yakiniku sauce over top. Serve.

It’s that easy.

Two more dips

My obsession with dip is still in full swing.  At least it is all healthy.  I made two dips this morning.  The first dip, Edamame and Tofu Dip, I had at the house of the lovely Keitai Goddess who got the recipe from Cerebral Soup.  The dip is really healthy and packed full of protein.  I won’t put the recipe here because I didn’t make any changes.  Head on over here to get it.

The next dip I made was Black Bean Guacamole.  I happened to have bought a can of black beans the day before with no specific purpose in mind.  It must have been fate.  I found it here on the Closet Cooking blog. This is going to taste great on the home made bread that is rising as I type.

I made two changes:

  • I used Italian parsley instead of cilantro because of availability – for those of you in Japan who have a hard time finding cilantro/coriander, mitsuba is a good substitute in some recipes where the cilantro is not the main flavor.  The taste isn’t all that similar but it is quite strong like cilantro.
  • I didn’t have a jalapeno pepper so I used a couple dashes of Tabasco sauce – I don’t use them enough to buy a jar but the dip would have tasted even better, I’m sure.

If you are looking for another good dip, I made Silky Soybean Dip/Spread at the end of last year.

Tofu Scramble

I love tofu.  Ever since I discovered tofu that has a shelf life of only a few days (compared with the stuff my mom bought in Canada that had a shelf life of three months and a slightly odd taste) I have been trying it in a variety of recipes.  First I tried using it instead of eggs in quiche – works brilliantly.  Then I tried mixing it with ranch dip mix – also brilliant.  The next thing I tried was a tofu scramble – not too bad at all.  Tofu is pretty watery so you either need to cook the scramble for a while to get rid of the water or you can add a bit of flour to thicken it.  I use different ingredients every time I make it.  Just keep the soy sauce, tofu and flour the same and you are good to go.

Tofu Scramble

1 block of soft tofu
3-4 slices ham or bacon
2-3 slices cheese of your choice cut into small squares/cubes
1/4 onion, diced
2 dashes basil
2 dashes oregano
1 splash soy sauce (probably about 1-2 tablespoons)
1 tablespoon flour (optional)
salt and pepper to taste

Fry the onions on low heat, until translucent – you can also add the mushrooms and meat if you like.  While the onions are cooking, put the block of tofu in a bowl and whisk it until it is as smooth as possible.  Whisk in the soy sauce, flour, basil, oregano, salt and pepper. Stir in the cooked onions, ham/bacon and cheese.  Fry on medium-high heat until it looks much like a cooked omelet.  Make sure to taste test to ensure that the flour is cooked, if you are using it.